German Chocolate Cheesecake (Print Version)
# Ingredients:
→ Cake Layer
01 -
1/2 cup vegetable oil
02 -
1 teaspoon vanilla extract
03 -
1 cup buttermilk
04 -
1 package of white cake mix
05 -
4 large egg whites
→ Cheesecake Center
06 -
2 large eggs
07 -
16 oz softened cream cheese
08 -
1 teaspoon vanilla extract
09 -
1/2 cup white sugar
→ Frosting
10 -
1/4 cup heavy cream
11 -
1/2 cup softened unsalted butter
12 -
3 cups powdered sugar
13 -
1 teaspoon vanilla extract
→ Garnish
14 -
1/2 cup finely chopped pecans
15 -
1/2 cup shredded sweetened coconut
# Instructions:
01 -
Set the oven to 350°F and grease two 9-inch pans. Stir together the cake mix, egg whites, buttermilk, oil, and vanilla until it’s smooth.
02 -
Bake for 25 to 30 minutes or until cooked through. Be sure to let it cool completely before continuing.
03 -
Blend the cream cheese and sugar together, then mix in vanilla and eggs. Pour into an 8-inch pan and bake at 325°F for 40-45 minutes. Let cool all the way down.
04 -
Beat the butter until fluffy, slowly add in the powdered sugar and cream. Stir in the vanilla for a smooth finish.
05 -
Start with a layer of cake, add the cheesecake on top, then the second cake layer. Frost the outside and sprinkle with coconut and pecans.
# Notes:
01 -
Slicing is easier when chilled
02 -
Store it 1-2 days in advance if needed
03 -
The flavor gets better when left in the fridge overnight